We are on a mission to reduce food waste from the supply chain as well as in the kitchen as part of our climate net zero commitment. This is one of the key reasons we have partnered with Jess Latchford and Waste Knot.
Waste Knot work with Red Tractor and LEAF assured farms to source perfectly good fruit and vegetables that are either too big or small for major retailers to sell. They send this incredible produce to our chefs instead of it going to landfill or animal feed to minimise its environmental footprint.
Our culinary teams turn those seasonal ingredients into delicious recipes such as soups, salads and plant forward dishes. Check out our interviews with Jess and some of our senior chefs discussing the importance of eating in season, reducing waste and being sustainable caterers.
To find out more, click here.